coffee roasting resources

I’m commonly asked by folks at markets if there are books or other resources I would recommend for those that want to understand coffee roasting and flavour profiling. I’ve read a few books that have helped me dial in flavours and understand some of the science behind roasting good coffee. To me their are two authors in particular that stand out and take a deeper more scientific approach on the subject: Scott Rao and Rob Hoos.

Both have put out multiple books that are well worth a read, but i’ll preview one from each of them that in my opinion stand out.

Coffee Roasting Best Practices - Scott Rao

Think of this one as coffee roasting 101, your textbook to roasting great coffee. It’s a culmination of 25 years of coffee roasting experience. It’s a book that focuses on more advanced techniques and gives the reader an understanding of roasting curves and the all important ‘ROR’ or Rate of Rise (the speed in which a coffee bean’s temperature increases, typically measured in degrees per minute). It’s particularly important if you’re trying to figure out how to consistently roast good coffee over and over again. Rao is very interested in using data driven models that go beyond simply using your eyes, nose, and ears. And while I personally don’t always subscribe to these data-driven methods in my roasting practices, they are important and Rao’s integration of science is really important.

Modulating the Flavour Profile of Coffee - Rob Hoos

If Scott Raos wrote the roasting textbook. Rob Hoos penned the thesis. Modulating the Flavour Profile of Coffee is a manifesto on how to build flavour throughout the roast. If you’re interested in roasting this one is almost required reading, and at only 66 pages, it’s a bit easier to digest. Think of it as a behind-the-scenes look at the mechanics of flavor development across five distinct and controllable sections of the roasting process (Drying phase, Maillard reaction, Development phase, Sugar caramelization, Total time). It give the roaster a better understanding of those five control points, ways to control the roasting environment around those points. I’m personally more drawn to Rob Hoos book as breaking down and focusing the roasting process on those five controllable sections makes sense to me. It can also serve as a good way to problem solve why a particular roast isn’t turning out the way you thought it might. (Is your roast tasting muted and baked? your drying phase might be too long and your Maillard phase too short)

If you’re interested in reading more about roasting, or you’re having trouble tracking down these titles. Let me know, you acn happily borrow one of these books to read when you order your next bag! Just let me know.